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Banana Pudding Cheesecake

Is there any dessert more Southern than Nanner Pudding? Vanilla wafers, vanilla pudding, and bananas all put together to make one of the tastiest desserts you ever did put in your mouth. I can’t get enough of it. I like to make it and I like to eat it. No matter if you like meringue on top or whipped cream, it’s all good in my book. I had recently seen a recipe for Banana Pudding Cheesecake in a Southern Living cookbook. My family is absolutely nuts about cheesecake and we are absolutely bonkers about Banana Pudding, so I knew this was the dessert for us. But that recipe was pretty lengthy. So I set about to making this dessert a little bit easier to make so it can be more of an everyday dessert. We’ve discussed this before, y’all know I’m kind of a lazy baker. Every now and then I get the urge to go all out and have a fun day of baking but most days I’m looking for easy but yummy. So I’m using a store bought pie crust and a little secret ingredient to really amp up that yummy banana flavor. I’m so pleased with how my shortcut recipe turned out. I just know y’all are gonna love it!

In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese and sugar until smooth (about 2 minutes on medium speed). Add in eggs and mix until combined.

Add the powdered instant pudding to the cream cheese mixture. If you are using a stand mixer, it’s really important that you scrape down the sides of your mixing bowl often. Mix until combined. Batter will be thick. Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin.

You want to leave some of them chunky so that you’ll see bits of wafer in the cheesecake when you cut into it. Gently stir the wafers into the cheesecake batter.

Spread batter into graham cracker crust.

Bake in the oven for about 55-60 minutes. It’ll be a pit puffy when you first take it out of the oven. Don’t worry, it’ll all settle down as it cools. Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.

Cook’s Notes: I looked everywhere for one of those premade Nilla Wafer crusts. None of my local stores seem to carry them right now. But if you can find them near you, I think it would taste wonderful with this recipe. Just remember though that this recipe is made for a larger pie crust so you’ll have filling leftover when you use a smaller crust.

Enjoy!

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Banana Pudding Cheesecake

Prep Time10minutes

Cook Time1hour

Total Time1hour10minutes

Servings6-8

AuthorThe Country Cook

Ingredients

1premade large graham cracker crust2 extra servings size

2ozblocks cream cheesesoftened to room temperature, 8 .

1ozbox banana cream instant pudding3.4

2eggs

1/2cupsugar

15vanilla waferschopped

Instructions

Preheat oven to 300F degrees.

In the bowl of your stand mixer (or using a handheld electric mixer), combine cream cheese

and sugar until smooth (about 2 minutes on medium speed).

Add in eggs and mix until combined.

Add the powdered instant banana pudding to the cream cheese mixture.

If you are using a stand mixer, it's really important that you scrape down the sides of your mixing bowl often.

Mix until combined.

Batter will be thick.

Put vanilla wafers into ziploc bag, and crush using your hands or a rolling pin.

You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake when you cut into it.

Gently fold the wafers into the cheesecake batter.

Spread batter into graham cracker crust.

Bake in the oven for about 55-60 minutes.

It'll be a bit puffy when you first take it out of the oven.

Don't worry, it'll all settle down as it cools.

Allow cheesecake to cool for several hours in the fridge before serving.

Recipe Notes

Top each slice with a little squirt of whipped cream and a slice of banana and vanilla wafer on top.

I just made this last night for my husband. I used Splenda instead of regular sugar and omitted the bananas. Hubby says it delicious! I'm allergic to all things banana, so I can't taste it for myself. Thank you so much for these awesome recipes. 🙂

I really love your recipes and have been subscribed for just a few months but I spend hours looking and reading and drooling. Thanks so much. I laugh out loud almost every day when I read your blog. Is there a reason the zip list save recipe function is no longer available?

Thank you so much! That really means so much to me? Glad I could put a little giggle in your day! I'm working with Ziplist on the saving issues. I'm hoping we'll have it fixed really soon! Thanks for bearing with us while we sort it out!

Hi, I made this recipe and have a lot of filling left over (I just started with a smaller pie shell) can I store it in refridgerater for HOW LONG. I also made this Danish, your reciped are so tasty and delicious, thank you.

Made this banana pudding cheesecake today and WOW! It's so terrific. I've never been a big fan of banana pudding (and I'm born and raised Southern) but adding the cream cheese and other extras transported into a new realm of yummyness! Thanks so much for sharing the recipe.